How To make Beef Wellington 2
1.00 ea 10-ounce package frozen
Patty shells 4.00 lb Beef tenderloin roast
Salt All-purpose flour 2.00 c Fresh mushrooms, chopped
2.00 tb Butter
4.00 oz Can goose liver pate
1.00 tb Cognac
2.00 ts Chives, snipped
Salt Freshly ground pepper 1.00 ea Egg yolk
1.00 tb Water
Allow patty shells to thaw 2 hours in refrigerator before rolling out. If meat is quite long (Lin, control Thyself!!), fold narrow end under to form a roast about 12 to 13 inches in length. Place on rack in shallow roasting pan. Sprinkle lightly with salt and flour. Bake, uncovered, in 425 F oven until meat thermometer inserted in thickest portion registers 120 F, about 35 to 40 minutes. Cool meat sufficiently to handle, about 20 minutes. Meanwhile, in skillet, cook mushrooms in butter until tender, about 5 minutes. Remove from heat. Add pate, Cognac and chives. Make a deep slit in center of roast, cutting from side, to but not through opposite side. Sprinkle pocket with salt and pepper. Spoon mushroom-pate mixture into pocket. On lightly floured surface, arrange patty shells in a rectangle, overlapping edges slightly; press edges to seal. (If necessary, moisten edges with a little water.) Roll out to a 16x11-inch rectangle. Place roast in a greased 15x10x1-inch baking pan. Lay pastry over roast, tucking under securely. Brush pastry with mixture of egg yolk and water. Bake in 425 F oven for 20 minutes more, or until pastry is golden. Makes 8 servings.
From: Benson and Hedges 100's 100 Recipes from 100 of the Greatest Restaurants, 1978, recipe from The QVORVM, Denver, Colorado. Typed by Loren Martin, Big Cabin, Oklahoma.
How To make Beef Wellington 2's Videos
Beef Wellington For Two
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INGREDIENTS
Mushroom Mixture
8 ounces mushrooms
1 clove garlic
½ teaspoon salt
½ teaspoon black pepper
Thyme
2 6-ounce beef tenderloins
2 tablespoons oil, for searing
English mustard
¼ pound sliced ham
1 sheet puff pastry, thawed, rolled-out, and cut into 2 7x7-in squares
Egg wash (1 egg beaten with 1 tablespoon water)
PREPARATION
In a food processor, place mushrooms, garlic, salt, pepper, and thyme and blend into a fine paste (about 30-60 seconds).
Transfer to a medium-sized frying pan, being sure to spread it evenly across the bottom of the pan.
Cook the mushrooms over medium-low heat while stirring frequently. After about 7-10 minutes the mushroom mixture should shrink to half the original volume and begin to form a paste. At this point, remove the mushroom mixture from the heat and set it aside. (NOTE: The goal here is to cook off the bulk of the water inside the mushrooms. This’ll keep the puff pastry from being too mushy at the end.)
Preheat oven to 400˚F/200˚C.
Liberally season the outside of the tenderloin pieces with salt and pepper. In another medium-sized frying pan, heat 2 tablespoons of neutral oil over high heat. Once the oil has begun to smoke, quickly sear the tenderloin pieces on both sides (45-60 seconds per-side). Once seared, transfer the meat to a plate or cutting board to rest.
Using a basting brush, generously paint the mustard over the resting pieces of beef, making sure to coat both sides.
To assemble the Wellingtons, lay out a piece of puff pastry on a lightly floured surface. Place a piece of ham in the center of the pasty. Next, layer about 1 tablespoon of the mushroom mixture on the center of the ham using the back of a spoon to flatten the paste to about the size of the tenderloin pieces. Place one of the mustard-coated beef fillet on top of the mushroom mixture, then top the piece of beef with another spoonful of the mushroom mixture, making sure to pat it down flat across the top of the meat. Layer with another piece of ham and close the the Wellington by folding the puff pastry over the center of the meat. Using your hands, carefully seal the edges of the pastry then transfer SEAM-SIDE DOWN to a baking tray lined with parchment paper.
Lightly brush the outside of each Wellington with egg wash. Using the back of a paring knife, lightly score the tops of the pasty in a checkered pattern, being careful not to pierce the pastry.
Bake the Wellingtons in a 400˚F/200˚C oven until the pastry is fully cooked and golden brown (about 20 minutes).
Allow each Wellington to rest at least 10 minutes before cutting into it.
Enjoy!
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Beautiful Beef Wellington | Jamie Oliver
This classic recipe celebrates the tender fillet of beef which Jamie encases in puff pastry with a layer of mushrooms, garlic and herbs before cooking to golden and crisp perfection. Served with a rich homemade gravy and fresh greens this dish hits the spot every time.
For more delicious and hearty recipes head over to
This recipe first aired on Channel 4 in December 2014 as part of Jamie's Cracking Christmas.
For more nutrition info, click here:
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Individual Beef Wellington Recipe - Melts in your mouth - Recipes by Warren Nash
If you're looking for something to impress with a perfect Valentine's day recipe, try my individual Beef Wellington Recipe. The cost per head may be a little higher but it’s definitely worth it!
Get my directions on how to make beef wellington on my website:
Remember to subscribe to my channel for more recipes, cooking guides and collaborations here:
Ingredients (Serves 2 | Prep time: 25m Cooking time: 30m | 791 calories & 38.5g fat p/serving):
- 2 Beef Fillet Steaks
- Pre-Roll Puff Pastry
- 200g Chestnut Mushrooms
- 1 Onion
- Knob of Butter
- 5 sprigs fresh Thyme
- 6 slices Parma Ham
- 1 Egg
- Olive Oil (to fry)
- Vegetables to serve
My First Attempt At Beef Wellington…
Gordon Ramsay Reacts to Lazy Pot Noodle Beef Wellington @gordonramsay #shorts
Gordon Ramsay Reacts to Lazy Pot Noodle Beef Wellington @gordonramsay #shorts
Order appliances here --
#cooking
#gordonramsay
#beefwellington
#reactionvideo
#foodie
This Is How You Cook The Perfect Beef Wellington
This dish feels like a right of passage for any self proclaimed YouTube food content creator.
Chef Roy's actual name is Ron McKinlay (sorry for stuffing that up homie!) His insta @rwmckinlay
My Insta @andyhearnden
My TikTok @Andy_Cooks
Recipe
Ingredients
- 1.2kg Beef fillet, centre cut
- Dijon mustard
- 100g prosciutto
- 350g puff pasty
- 2 eggs for egg wash
- Mushroom duxelle
- 2 crepes
Mushroom duxelle
- 600g mushrooms
- 60g butter
- 4 shallots (1 brown onion if you can't find shallots)
- 6-8 thyme sprigs
- 50ml whiskey
- 30ml olive oil
- Salt and pepper to taste
Crepes
- 50g flower
- 130ml milk
- 1 egg
Method
1. Start by making your mushroom duxelle. Finely dice the shallots and cook them with the butter and olive oil (you don’t want any colour on the shallots).
2. Next, finely dice your mushrooms either by hand or in a food processor, being careful not to make it mushroom purée.
3. Once your shallots are translucent and cooked, add the mushrooms and thyme, season with salt and pepper and cook for 20 minutes or until the mushrooms are nice and dry.
4. Add your whiskey and continue to cook until the whiskey has evaporated. Remove the mushrooms from the pan and sit in the fridge to cool.
5. Next, mix your crêpe batter until it's nice and smooth and rest for 15 minutes. Then cook your crêpes on a medium heat, try not to get much colour on them.
6. Next, set a cast iron or heavy pan that retains its heat on the stove to heat up. While that's heating up, cover your beef fillet with grape oil and season with salt all over.
7. Seal the beef fillet on all sides in the screaming hot pan including the ends, this should take 1-2 minutes each side.
8. Remove the beef from the pan and brush it with the Dijon mustard while it’s still hot.
9. To assemble, lay your crepes flat on a piece of plastic wrap followed by the prosciutto and finally the mushroom duxelle.
10. Next, place the beef in the centre and roll the crêpes completely around the beef, covering the entire Wellington in plastic wrap. Place in the fridge for an hour to set.
11. Roll out your puff pastry and place your Wellington in the centre. Roll it tightly, trying not to have too much overlap at the seam.
12. Wrap this again in plastic wrap and sit in the fridge for an hour or freezer for 30 minutes for the pastry to set.
13. Remove from the plastic and brush with egg wash all over. Place the Wellington on an oven tray with the seam on the bottom.
14. At this point you can add your optional pastry lattice if you wish.
15. Season with flaky sea salt and bake in a 190° oven for 30-40 minutes or until your pastry is golden and the internal temp of the beef is 46°.
16. Enjoy with a side of mash, red wine sauce and some sautéed green beans, whatever takes your fancy.